Saffron risotto with shrimp à la Gabi

Ingredients for 4 servings:

• 250 g parsnip(s), peeled, finely diced
• 1 medium onion(s), peeled, chopped
• 3 tbsp olive oil
• 200 g risotto rice
• ½ tsp saffron threads
• 800 ml vegetable broth, instant
• 100 ml dry white wine
• 1 lemon(s), zest and juice
• Salt
• Pepper, white, from the mill
• 300 g shrimp(s), fresh or frozen, peeled, deveined
• 1 pinch of chili flakes
• 1 bunch of flat-leaf parsley, leaves finely chopped

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Heat 2 tablespoons of olive oil in a pan, sauté the parsnips and onion, add the rice, cook for a few minutes until translucent, and then add the saffron. Combine the vegetable stock and white wine, measure out 250 ml of this, pour in, stir, and simmer. Once the liquid has been absorbed, add more stock. When all the liquid has been used up and the rice is creamy, remove the pan from the heat. Season with lemon juice and zest, salt, and pepper. Fry the prawns in a non-stick pan in the remaining oil for 2 minutes on each side, season with salt, pepper, and chili flakes. Transfer the risotto to warmed plates and serve garnished with the prawns and parsley.